I just thought about this at work. I love beef, but haven't smoked any yet. I'd like to get a brisket and smoke it, but I'm not sure about how much one would cost, as well as what to do with ALL that meat. I was thinking that most chuck roasts are small enough that I won't be left with several pounds of extra meat, and are riddled with fat and connective tissue, making them perfect canidates for smoking.

I'll usually smoke & cook a Sirloin roast on the weber about once a month. I've never had a bad one yet.

Just cook it with indirect heat almost as slow as you can till you reach the recomended internal temp, normally takes me about 3 hours for a 3-4 pound roast. I'll usually only check on it once every hour to make sure theres still water in the pie tin and add about 4 coals.

When it's done, it's juicy and tender. I just wish it was tender enough to pull. I think it needs to be cooked slower but I'm not sure if thats the problemon a grill unlike in the oven.

...I just wish it was tender enough to pull. I think it needs to be cooked slower but I'm not sure if thats the problemon a grill unlike in the oven. Try it and enjoy!

You have to cook a piece of meat to an internal temperature of around 200F to break down the connective tissue within the roast so it can be pulled. Slow-cooked meats usually have lots of fat and connective tissue so they will not be completely dried out by the time they reach that temp.

A chuck roast might be a better candidate than a sirloin roast for that reason.

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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan

But seriously folks, other great marriages to hickory smoke are maple, pineapple, apple, teryaki, chili powder and brown sugar, etc.

If the temp is kept low while smoking, you can use sweetened rubs without fear of burning the sugar. But with all smoking endeavors, you must mop or baste the meat at regular intervals. I baste every twenty minutes or so. Also, keep a small container of water in the smoker, again to help preserve moisture, and to transfer heat from the air and into the meat. Just think about how humidity makes you feel hotter when the weather is hot. That's because the water vapor is much better at transfering the heat than is dry air.

Meats to be smoked can be brined and marinated as well, preperatory to the smoking. Or you can inject the meat with flavored liquids for the same purpose.

And briskets aren't that huge, though they do tend to be pricey as there isn't a large market for them outside of Texas. most brisket is turned into corned beef, which is another great chunk of meat to smoke (I tried it and it was very good).

Just watch your temperature, baste frequently, and cook until all is tender and full flavored.

You're gonna love the results. Oh, and I want pictures of you smoking a duck, you know, the one with the burning tail feathers, heh, heh, heh.

Seeeeeya; Goodweed of the North

__________________“No amount of success outside the home can compensate for failure within the home…"